This week was difficult for me to decide what to make for dinner. There was nothing I felt like cooking and/or eating. If it were just me I'd just have cereal or ice cream, and call it a night.
But since I have a small group of people depending on little 'ole me for dinner, I just planned on making a few things I know everyone likes (aka the same boring meals). It was then that I stumbled upon a recipe for something that sounded sooooooo yummy, I knew I just had to make it. Right away.
This will be the second recipe I've shared this week which is rare for me, but I couldn't wait til next week. Just be warned that this is NOT healthy, it is very filling, and the recipe seemed to make more than six servings as it specified.
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cut diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken stock
salt and pepper to taste
4 cups heavy cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and/or Monterey Jack cheese.
1} Preheat oven to 425 degrees. On a rack in a large broiler pan, bake bacon approx. 30 minutes, or till crisp.
2} While bacon is cooking prepare all vegetables.
3} Once bacon is cooked, drain on paper towels
4} Pour bacon fat into a large cooking pot. Cook onions, carrots and celery in the fat until onions are translucent. Add the potatoes and cook about 4 minutes stirring occasionally.
5} While potatoes are cooking chop the bacon and divide in half. One half will be for the soup and one half for the garnish.
6} Whisk flour in a small bowl with about 1/2 cup of the chicken broth, til smooth. Add this to remaining chicken broth, stir, and pour all at once into the pot along with half of the chopped bacon. Season with salt and pepper.
7} Over medium heat bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Stir often as you don't want the potatoes to stick to the bottom of the pot.
8} Add heavy cream and simmer 5 more minutes. Adjust the soups thickness by either mashing a few of the potatoes to make creamier, or adding more stock or water to thin.
Consistency should be creamy.
9} Season to taste, and garnish with remaining bacon and any other optional garnishes you desire.
10} Enjoy :)
L o o k i n g A h e a d:
Tomorrow is Friday, and that means the latest
edition of Fabulous Friday Finds will be out.
And beginning at 12PM US EST tomorrow my NO RULES Weekend Blog Party
opens for the entire weekend! You can stop by anytime and link up anything!
How fabulous is that?!